Aaron Craze’s Rude Boy burrito recipe

Click to rate
(20 ratings)
Sending your rating






20 min


15 min

Make this delicious chicken burrito for your family by Rude Boy Food chef, Aaron Craze


  • For the spiced chicken
  • :
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ½ tsp ground black pepper 
  • 1 clove garlic
  • 4 tbsp olive oil, plus extra for frying
  • 2 skinless chicken breasts 
  • salt and pepper
  • To serve:
  • 1 raw beetroot
  • 1 tbsp red wine vinegar
  • 8 large soft tortillas
  • 4 lettuce leaves
  • 150g cheddar cheese, grated 
  • About 80g crème fraîche
  • 3-4 sprigs coriander, leaves picked
  • 1 lemon, cut into wedges


  • In a small, dry frying pan, lightly toast the coriander seeds for 1 minute, just until fragrant. Transfer to a mortar and add the fennel, cumin, chilli flakes, paprika, cayenne, black pepper and garlic and grind together with the pestle. Add the olive oil and mix well. Transfer to a medium bowl.

  • Score each chicken breast three times with a sharp knife and add to the marinade. Stir to make sure the chicken is well coated. Pop the chicken in a freezer bag and leave to marinate in the fridge for at least 2 hours.

  • Meanwhile, grate the beetroot into a bowl and add the red wine vinegar and a little salt and pepper. Leave to pickle for 10 minutes or so.

  • Take the chicken from the fridge, cut it into strips and fry in a little olive oil until cooked through. Season to taste.

  • To wrap the burritos: place a tortilla on a board and line with a lettuce leaf. Top this with a few strips of chicken, followed by a little of the pickled beetroot. Sprinkle with grated cheese, then add a dollop of crème fraîche and a few fresh coriander leaves.

  • Fold the bottom edge of the tortilla up a little, fold in each side, then continue rolling up the tortilla into a big cigar shape. Repeat with the remaining ingredients.

  • Place the burritos in a hot, dry frying pan (remembering to put the join in the wrap down on the heat first). Cook for 2-3 minutes on each side or until golden and crisp and serve hot with a squeeze of lemon.

Click to rate
(20 ratings)
Sending your rating